In this comparison guide, we’ll discuss how to tell leeks and scallions apart, how they relate to one another, their culinary and medicinal values, growing tips, and their histories. Once you’ve read through this guide, you’ll be able to tell these two tasty plants apart and know quite a bit about each of their unique characteristics. So, without further ado, let’s jump in!
Leek vs. Scallion: A Quick Look
Plant Classification
The leek, Allium ampeloprasum, and the scallion, Allium fistulosum, both belong to the allium genus, a group of bulbous plants that are part of the Alliaceae family. Additionally, common bulb onions and garlic are also included in the allium family of plants along with leeks and scallions. While these plants belong to the same genus, they are distinct species. Leeks belong to the ampeloprasum species and scallions belong to the fistulosum species. Allium ampeloprasum tends to be referred to only by its one common name, leek. However, Allium fistulosum, the scallion, has several common names. For instance, some of the other common names of scallion include bunching onions, green shallots, spring onions, and long green onions.
Leek vs. Scallion: Physical Description
Importantly, leeks and scallions have some notable differences that make distinguishing them fairly easy. The biggest physical difference between the two is found in the leaves. The leaves of leeks are broad, flat, and fan outward from the top of the white shaft. Conversely, the leaves of scallions are slender, narrow, and hollow. The shaft and bulb of leeks are also larger in diameter than that of scallions.
Culinary Uses
Both leeks and scallions are favored for their use in a variety of dishes. While leeks are lovely raw and cooked, people tend to only use the delicate scallion raw. Leeks, including their tougher leaves, make an excellent soup stock. In cuisine, you can use the stem in salads and as toppings to soups and stir-frys. When cooked, are excellent grilled, in stir-frys, baked goods, pasta, and soups. Scallions are widely popular in Asian dishes as raw toppings on soups, stir-frys, and rice dishes. The delicately sweet, crisp flavor adds texture and balance to many dishes. And actually, you can use the entire plant from the bulb to the tips of the leaves.
Nutritional Facts and Health Benefits
Plants belonging to the Allium genus contain several bioactive chemicals that researchers have studied for their various health benefits such as anti-microbial, anti-diabetic, anti-hypertensive, and anti-carcinogenic effects. Researchers have found that leeks contain many potent antioxidants in both the stem and leaves. It also has antimicrobial properties useful against several common strains of harmful bacteria. These antioxidants protect against harmful oxidation processes that can cause long-term illnesses. Like its leek relative, scallions also contain many helpful bioactive chemicals commonly found in the Allium genus. Researchers have studied its anticancer effects on cancer cells. In one study, researchers found that higher concentrations of nitrogen application to the leek plant resulted in more potent anticancer properties. Nutritionally, leeks and scallions are a great source of many daily recommended nutrients. Leeks are a great source of Vitamin K, B9, and B6. One 90-gram serving of leeks provides about 35% of the daily recommended intake of vitamin K, 14% of vitamin B9, and 12% of vitamin B6. Scallions provide an excellent source of vitamins K, C, and B9. Particularly, scallions are high in vitamin K, providing 172% recommended daily vitamin K intake in a 100-gram serving. 21% of vitamin C, and 16% of vitamin B9.
Leek vs. Scallion: Growing Zones and Ideal Growing Conditions
While leeks and scallions are both fairly cold-hardy like many common edible plants in the Allium genus, leeks are particularly suited to growing in colder temperatures. Leeks can grow in USDA Zones 5-9 and scallions thrive in USDA growing Zones 6-9. Leeks grow best in well-draining soil with a slightly acidic to neutral pH of 6.0-7.0. With its shallow root system, leeks benefit from consistent watering. They don’t tolerate wet roots well though and are susceptible to root rot if left in standing water. So make sure your soil has adequate drainage or grows in pots or raised beds with amended soil. Most varieties require about 120 days until they are ready to harvest from seed. Scallions thrive in well-draining sandy or loamy soil with a pH range of 6.0-7.0. They produce best with at least 6 hours of full sunlight each day. Importantly, scallions appreciate consistent watering but don’t tolerate standing water well. The slender scallions mature much faster than leeks and are typically ready to harvest 60-80 days after sowing from seeds. A fun note: scallions are also particularly easy to grow from scraps. After using the green leaves, you can save the small white bulbs and place them in a container with enough water to cover the shallow roots. Afterwards, place the jar in a sunny location and clip off the green leaves as they grow to use in your cooking. Just make sure to keep them out of reach of your pets as many plants within the Allium genus can be toxic to your furry loved ones. You should get several weeks of use out of the scallions. Moreover, you can also transplant them into your garden once the leaves reach at least 4-5 inches long.
Leek vs. Scallion: Native Range and History
Leeks and scallions are both native to the Asian continent, with leeks native to Western Asia and the Mediterranean and scallions native to China. People have likely grown leeks as domestic crops in Asia since around 2000BC. Thereafter, cultivated varieties started to appear in Western Europe from 640AD through trade and exploration routes. After that, the cultivation of leeks in the US spread from Europe with the arrival of European settlers in the 16th and 17th centuries. Interestingly, scallions have been widely used in Chinese cuisine and medicine for likely at least 2,000 years. Notably, it’s described in the Shen Nong Ben Cao Jing, the oldest surviving Chinese materia medica dating back to about 2,000 years ago.
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